Ingredients (~9 servings)
Marinade and Scallops
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup fresh orange juice (~1 large orange)
- ~2 lbs large sea scallops (~22-24 scallops)
- 1 can sliced water chestnuts, drained
- 12 oz thin-cut bacon, cut into 3-inch pieces
- Toothpicks
Sriracha Aioli
- 1 cup mayonnaise
- 3 Tbsp sriracha
- 1 1/2 Tbsp fresh lime juice (~1 lime)
Make the Marinade and Marinate Scallops
In a bowl, whisk together the soy sauce, brown sugar, and orange juice until the sugar dissolves.
Add the scallops and toss to coat. Cover and stick in the fridge for 30 minutes to 1 hour.
The sugar in this marinade will help with browning but can burn easily under the broiler.
Set Up Your Oven and Prep the Sheet Pan
Preheat your oven to 425F with the rack in the center position.
Set a wire cooling rack inside a large rimmed sheet pan – this elevates the scallops so they cook evenly and the bacon gets crispy on all sides.
Wrap Each Scallop with Bacon and Water Chestnut
Working one at a time, lay a piece of bacon flat and place a water chestnut in the center.
Wrap the bacon tightly around both the scallop and water chestnut, overlapping the ends slightly.
Pierce through the overlapping bacon with a toothpick to hold everything in place. Place on the wire rack.
The water chestnut adds crunch and helps keep the scallop from overcooking.
Bake Until Bacon is Crispy
Bake for 12-15 minutes, or until the bacon is crispy and the scallops are cooked through.
If you want extra crispy bacon, switch to broil for the last 2-3 minutes – but watch closely since the marinade can burn.
Make the Sriracha Aioli
While the scallops bake, whisk together the mayonnaise, sriracha, and lime juice in a small bowl until smooth.
Start with 2 Tbsp of sriracha and add more if you want more heat.
The aioli keeps in the fridge for up to a week.
Serve Warm
Pull the scallops from the oven and serve immediately with the sriracha aioli on the side.
The scallops are best eaten right away while the bacon is still crispy.
Bacon-Wrapped Scallops with Sriracha Aioli
Ingredients
Marinade and Scallops
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup fresh orange juice ~1 large orange
- ~2 lbs large sea scallops ~22-24 scallops
- 1 can sliced water chestnuts drained
- 12 oz thin-cut bacon cut into 3-inch pieces
- Toothpicks
Sriracha Aioli
- 1 cup mayonnaise
- 3 Tbsp sriracha
- 1 1/2 Tbsp fresh lime juice ~1 lime
Instructions
- Whisk soy sauce, brown sugar, and orange juice until sugar dissolves.
- Add scallops to marinade, coat well, and refrigerate 30-60 minutes.
- Preheat oven to 425F with wire rack inside rimmed sheet pan.
- Lay bacon flat, place water chestnut in center.
- Wrap bacon tightly around scallop and water chestnut, secure with toothpick.
- Bake 12-15 minutes until bacon is crispy and scallops are cooked.
- Optional: Broil 2-3 minutes for extra crispy bacon.
- Whisk mayonnaise, sriracha, and lime juice for aioli.
- Serve scallops immediately with aioli on side.
